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Strawberry Cupcakes with Fresh Strawberry Frosting
Strawberry Cupcakes with Fresh Strawberry Frosting
- Recipe Submitted by Angus on 10/30/2014
Category: Gifts, Kids, Cakes, Desserts
Ingredients List
- ==== Cupcakes ====
- 1 box of white cake mix plus ingredients required to make the mix (or your favorite white cake recipe)
- 1 box (4 servings size) strawberry jello
- ==== Frosting ====
- 2 cups sliced strawberries
- 1 cup butter, softened
- 4 - 4 1/2 cups powdered sugar
- 8 oz cream cheese, softened (the block, not the spreadable tub)
- 1/2 teaspoon strawberry extract (optional)
- red food coloring (optional)
Directions
==== Cupcakes ====
1. Prepare cake mix as directed on the box (or in your recipe). Divide the batter into 3 bowls.
2. Add 1 tablespoon Jell-o powder to one of the bowls. Add the remaining Jell-o powder to a second bowl and mix well. Leave the third bowl with white batter.
3. Line your cupcake wells with cupcake papers. Starting with white batter (if you don't start with the white batter, the cupcakes may stick to the paper), alternate colors of batter 1 tablespoon at a time until all batter is distributed.
4. Bake according to box directions.
==== Fresh Strawberry Frosting ====
5. Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to 3/4 cup (approx 15 minutes). Cool completely.
6. Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar. Repeat until 4 cups of the powdered sugar has been incorporated. Add remaining puree and cream cheese. Continue beating until fluffy. If desired, add additional powdered sugar to achieve a firmer consistency.
7. Refrigerate frosting for about 30 minutes or overnight.
1. Prepare cake mix as directed on the box (or in your recipe). Divide the batter into 3 bowls.
2. Add 1 tablespoon Jell-o powder to one of the bowls. Add the remaining Jell-o powder to a second bowl and mix well. Leave the third bowl with white batter.
3. Line your cupcake wells with cupcake papers. Starting with white batter (if you don't start with the white batter, the cupcakes may stick to the paper), alternate colors of batter 1 tablespoon at a time until all batter is distributed.
4. Bake according to box directions.
==== Fresh Strawberry Frosting ====
5. Puree strawberries until smooth. Place in a small saucepan over medium heat and simmer over medium heat until reduced to 3/4 cup (approx 15 minutes). Cool completely.
6. Cream butter and 1 cup of powdered sugar until fluffy. Add 2 tablespoons of strawberry puree and 1 cup of powdered sugar. Repeat until 4 cups of the powdered sugar has been incorporated. Add remaining puree and cream cheese. Continue beating until fluffy. If desired, add additional powdered sugar to achieve a firmer consistency.
7. Refrigerate frosting for about 30 minutes or overnight.
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